C&G Diploma in Food & Beverage Services

C&G Diploma in Retailing

CTH Diploma in Hotel Management

CTH Diploma in Tourism Management

Our partners:

City & Guilds Diploma in Food & Beverage Services

Objective:

The City & Guilds (UK) Diploma in Food & Beverage Service program seeks to prepare students for a career in the dynamic food and beverage industry. C&G’s International Vocational Qualifications (IVQ) are well-structured programs with strong quality assurance that are well-tested and internationally recognized by many international organizations. The Diploma program is appropriate for anyone seeking a junior supervisory or captain position while the advanced diploma program is appropriate for anyone seeking a first-level management position within an organization in the industry.

Students will acquire practical experiences throughout the courses, picking up skills which are useful in the industry. Important and critical industry skills will be taught to students to ensure they are well-equipped when they enter the industry.

Course Learning Outcome(s):

• Aims to reflect the international nature of knowledge, skills and activities needed for different countries and cultures
• Enable students to transfer retail theories and skills into practice which enhances future career prospects
• Enable students to be skillful in their roles in the retail industries from entrant to management levels
• Present students with a range of theoretical and practical skills and experiences which will facilitate a lively and developmentally-appropriate curriculum.
• Enable students to develop the necessary interpersonal and communication skills which are essential in the retail industry.

Upon completion of the programme, students can enter the hospitality industry and be based on the front-of-the-house. For students who are already employed within the industry, they will be able to fill in any gaps they may not have prior to pursuing the course. For entrepreneurs who would like to move in the Food and Beverage industry, they will acquire the needed skills and knowledge to run the business. Students who completed this programme can also embark onto the Advanced Diploma level.

Modules:

1    Safety at Work

1.1  Take appropriate initial action to care for persons in the event of an injury;
1.2  Notify first aid assistance in the event of an accident and reassure the injured person;
1.3  Locate and complete appropriate documentation for accidents;
1.4  Check fire fighting equipment for location and operation; 
1.5  Complete a fire hazard inspection for the service areas and interpret the results for action;
1.6  Maintain and wear appropriate protective clothing for all food service and related operations;
1.7  Manage equipment neatly and tidily in working methods; 
1.8  Keep all utensils and equipment in an appropriate state of repair;
1.9  Follow manufacturer’s instructions in relation to the safe use of all machinery;
1.10 Recognise, handle appropriately and store dangerous substances; 
1.11 Ensure display, and compliance with, all appropriate safety signs.

2    Hygiene at Work

2.1 Maintain personal cleanliness, to meet the required standard, consistently; 
2.2 Wear the appropriate uniform correctly, neatly and to establishment standards; 
2.3 Comply with all procedures, in relation to general appearance; 
2.4 Complete all cleaning procedures correctly; 
2.5 Complete a basic hygiene hazard checklist; 
2.6 Complete routine inspections of hygiene standards in dining areas; 
2.7 Complete routine inspections of the hygiene standards of utensils, linen, crockery and cutlery; 
2.8 Supervise food displays in dining areas to maintain adequate hygiene standards; 
2.9 Apply any current legislation and/or regulations governing hygiene matters where appropriate.

3    Security at Work

3.1 Organise the safe handling of appropriate key systems within the establishment;
3.2 Follow, and organise appropriate security procedures, with guests’ belongings; 
3.3 Employ confidentialpractices where necessary; 
3.4 Follow and organize appropriate security procedures, with regard to equipment and utensils; 
3.5 Report all security hazards and suspicious items; 
3.6 Report all incidents using appropriate procedures; 
3.7 Follow the correct emergency procedures in accordance with establishment policy; 
3.8 Complete a survey of security hazards; 
3.9 Maintain appropriate security documentation.

4    Personal Skills and Attributes

4.1 Present self in a positive and confident manner at all times; 
4.2 Use a professional attitude at all times; 
4.3 Employ positive attitudes at all times; 
4.4 Communicate effectively with customers and colleagues in the working environment; 
4.5 Use equipment for communication, such as the telephone, effectively; 
4.6 Anticipate customer needs, confirm and satisfy appropriately; 
4.7 Ensure positive image presentation and use selling aspects of the role; 
4.8 Ensure all activities in dealing with colleagues and customers are free from unfair discrimination.

5    Customer Care

5.1 Greet customers promptly and politely; 
5.2 Establish customer needs and provide the appropriate service; 
5.3 Deal with incidents involving customers appropriately and according to company policy; 
5.4 Deal with customer complaints appropriately and according to company policy.

6    Product Knowledge

6.1 Assist and serve customers selecting from different types of menu; 
6.2 Respond to the special needs of customers such as cultural and religious needs; 
6.3 Explain to customers on request the characteristics of dishes, in relation to cooking methods and ingredients; 
6.4 Pronounce appropriately menu terminology, such as the names of dishes; 
6.5 Comply with any legal aspects related to the service of food and beverages.

7    Billing and Checking Procedures

7.1  Take food orders using a range of established methods; 
7.2  Take drink orders using two different methods; 
7.3  Take food and drink orders together; 
7.4  Check and process items to bills; 
7.5  Operate a payment point effectively; 
7.6  Handle and record payments accurately and according to establishment procedures; 
7.7  Process cash payments accurately and according to establishment procedures; 
7.8  Process payments by cheque accurately and according to establishment procedures; 
7.9  Process payments by credit/debit cards accurately and according to establishment procedures; 
7.10 Process payments by vouchers and transfers accurately and according to establishment procedures; 
7.11 Deal with refunds according to establishment procedures; 
7.12 Deal with unexpected situations, that may arise in billing and checking, according to establishment procedures.

8    General Pre-Service Procedures

8.1 Complete all tasks involved in preparing a room and ancillary areas for service; 
8.2 Organise and carry out all special requirements related to the menu; 
8.3 Select appropriate equipment for the service; 
8.4 Use procedures relating to portion control effectively; 
8.5 Prepare and serve non-alcoholic beverages; 
8.6 Complete after-service clearing and storage procedures for equipment; 
8.7 Complete all service preparation with appropriate speed and quality; 
8.8 Deal with any items of equipment or utensils not immediately in a fit state for use in food service; 
8.9 Complete a final brief inspection of the food service areas and confirm standards.

9    Provide a Table Service

9.1  Greet and seat customers promptly and politely; 
9.2  Identify the host and respond appropriately where necessary; 
9.3  Present menus in accordance with establishment practice; 
9.4  Provide clear explanations of dishes as requested by the customers; 
9.5  Take customer orders, without delay, in the appropriate manner; 
9.6  Serve customer orders according to the appropriate style; 
9.7  Comply with all relevant health and safety standards; 
9.8  Portion and serve food and drinks in the appropriate manner; 
9.9  Use equipment and utensils appropriately at all stages of the service; 
9.10 Clear down and complete storing procedures according to establishment procedures; 
9.11 Clean and store equipment and utensils according to establishment procedures; 
9.12 Complete exit procedures according to establishment requirements.

10    Provide a Silver Service

10.1  Select and prepare all equipment and utensils for silver service; 
10.2  Greet and seat customers promptly and politely; 
10.3  Take customer orders without delay, in the appropriate manner; 
10.4  Explain the menu products as requested by the customer; 
10.5  Serve customer orders using the appropriate equipment and following establishment procedures; 
10.6  Complete the service of the various courses in an appropriate time; 
10.7  Ensure the layout of the food on the customer’s plate is neat and the portions appropriate; 
10.8  Complete tasks in the appropriate sequence; 
10.9  Observe appropriate health and safety standards; 
10.10 Complete clearing down and storing procedures; 
10.11 Deal with unexpected situations according to establishment policy.

11    Provide a Counter Service

11.1 Check the counter organisation and make any adjustments required; 
11.2 Comply with all appropriate health, hygiene and safety procedures; 
11.3 Greet customers promptly and politely; 
11.4 Serve customers without delay and without undue haste; 
11.5 Provide sufficient accurate information for customers to make their food and drink selections; 
11.6 Interpret customers’ requests accurately and meet their requirements; 
11.7 Portion food and drinks and serve neatly and hygienically; 
11.8 Deal with unexpected situations according to establishment procedures; 
11.9 Ensure appearance and manner supports the standards of the establishment.

12    Provide a Carvery or Buffet Service

12.1 Check the carvery or buffet organisation and complete any adjustments required; 
12.2 Comply with all appropriate health, hygiene and safety procedures; 
12.3 Display food items in the appropriate manner and monitor temperatures; 
12.4 Greet customers promptly and politely; 
12.5 Serve or assist customers as appropriate; 
12.6 Provide sufficient accurate information for customers, as required, to make their food and drink selections; 
12.7 Replenish food and remove dishes as appropriate; 
12.8 Deal with unexpected situations according to establishment procedures; 
12.9 Ensure personal appearance and manner support appropriately the standards of the establishment.

13    Provide Other Styles of Table Service

13.1  Provide a range of plate services at the table; 
13.2  Provide a family service at the table; 
13.3  Provide a French service; 
13.4  Greet and seat customers appropriately; 
13.5  Identify the host and respond appropriately; 
13.6  Present menus as necessary; 
13.7  Explain dishes as required; 
13.8  Take customer orders as necessary; 
13.9  Serve customers using the correct procedures and style; 
13.10 Comply with all hygiene and safety regulations and procedures; 
13.11 Portion and serve food appropriately; 
13.12 Use equipment and utensils appropriately; 
13.13 Clear down and use storage procedures correctly; 
13.14 Complete exit procedures following establishment requirements.

14    Provide a Table Drink Service

14.1 Take customer orders, without delay, in the appropriate manner; 
14.2 Provide suitable advice to customers as requested regarding selection of products; 
14.3 Comply with all legal aspects relating to the provision of drinks service; 
14.4 Serve customer orders according to the appropriate style and establishment requirements; 
14.5 Comply with all relevant hygiene, health and safety standards; 
14.6 Serve drinks in the appropriate manner; 
14.7 Use equipment and utensils appropriately at all stages of the service; 
14.8 Complete clearing down and storing procedures.

Course entry requirement(s)

• Minimum 16 year old
• Completed Grade 10/12
• GCE O Level or its equivalent
• English Proficiency: IELTS 3.5 or its equivalent*

* To be exempt from the ESOL language foundation course, applicants MUST possess an English language proficiency level of IELTS 3.5 or its equivalent. ALL applicants MUST sit for and pass an English test conducted by the School. Otherwise, ALL other applicants are required to undergo a minimum of 10 weeks of the English language foundation course till the attainment of the equivalent of IELTS 3.5.

Course schedule with modules and/or subjects

03 Jan – 01 Feb – Safety At Work / Hygiene at Work / Security at Work
07 Feb – 01 Mar – Personal Skills and Attributes
02 Mar – 01 Apr – Customer Care
04 Apr – 01 May – Product Knowledge
04 May – 03 Jun – Billing and Checking Procedures
06 Jun – 10 Jun – General Pre-Service Procedures
27 Jun – 01 Aug – Provide a Table Service / Provide a Silver Service
03 Aug – 01 Sep – Provide Other Styles of Table Service
05 Sep – 03 Oct – Provide a Table Drinks Service
04 Oct – 08 Nov – Revision / Exam

First Semester Break – 11/06/2011 – 26/06/2011
Second Semester Break – 10/12/2011 – 31/12/2011
Public Holidays – 01/01/2011 09/08/2011 School Holidays – 03/07/2011
03/02/2011 30/08/2011 10/08/2011
04/02/2011 26/10/2011 02/09/2011
22/04/2011 06/11/2011
01/05/2011 07/11/2011
02/05/2011 25/12/2011
17/05/2011 26/12/2011

Examination and/or other assessment period

May and November

Expected examination results release date

At least 2 months after completion of examinations

Course Fees

For visa-required countries (Eg, India, China, Myanmar).

For non-visa-required countries (Eg, Vietnam, Thailand, Sri Lanka, Hong Kong).

Teacher-Student Ratio

1 Teacher : 30 Students

Teachers Teaching the Program

1. Ms Rama Prabha Mani
PGD in Hotel Management; BBA

2. Mr Art Peterson
Diploma in Hotel Management; Diploma in HRD

...................................................................................................